CN103027167A - Greengage sweetmeat containing black tea and production method of greengage sweetmeat - Google Patents

Abstract

The invention belongs to the field of food processing, and particularly relates to greengage sweetmeat containing black tea and a production method of the greengage sweetmeat. The greengage sweetmeat containing the black tea comprises the following raw materials in parts by weight: 100 parts of fresh greengage fruit, 30-50 parts of white granulated sugar, 8-10 parts of salt, 1-5 parts of black tea, and 0.5 parts of alum. The production method comprises the steps of selecting materials, drilling, washing, salt curing, drying, dipping for desalting, sugaring, black tea flavoring, draining, stoving, and packaging in sequence. In the process procedure of the greengage sweetmeat, tea soup is adopted for the flavoring; on the one hand, a color of the tea is adopted to allow the greengage sweetmeat to be redder and glossy; the taste of the black tea allows the flavor of the greengage sweetmeat to be richer; and the mouthfeel is sweeter; on the other hand, due to the combination of nutrition and health care functions of both the greengage and the black tea, functions of the greengage and the black tea on human bodies are made full use of and effects such as nutrition, health care, cancer prevention, blood glucose reducing, fatigue removing, and senescence delaying are reached.

Description

A kind of green plum preserved fruit that contains black tea and preparation method thereof

Technical field

The invention belongs to food processing field, more specifically relate to a kind of green plum preserved fruit that contains black tea and preparation method thereof.

Background technology

Green plum is rich in the Multiple components such as citric acid, tannic acid, tartaric acid, malic acid, tannic acid, bitter folic acid, blue or green acid, ripe plum contains protein 1.69%, fat 2.84%, carbohydrate 8.51%, also contain multivitamin, have high medical value, nutritive value and health care.

Containing the beneficiating ingredients such as a large amount of theaflavin, thearubigin, caffeine, amino acid in the black tea, diuresis, elimination oedema, reduction blood sugar are arranged, help the multiple efficacies such as gastro-intestinal digestion, short nearly appetite, is the health drink that the people of the world extensively likes.

Usually the consumer is that green plum is edible as fresh fruit or preserved fruit, black tea also only is used as beverage and is drunk, but owing to health-care efficacy, the effect of these two kinds of food is not quite similar, simple consumption is wherein a kind of can not to reach the nutrition and health care of people's demand, the effect that gives protection against cancer hypoglycemic, eliminates fatigue, delays senility.At present, about 90% green plum is pickled is processed as semi-finished product, edible with the preserved fruit form, also has the problems such as technical sophistication, poor stability, does not give full play to medical value and the nutritive value of green plum.

Summary of the invention

The objective of the invention is to overcome deficiency of the prior art, propose a kind of green plum preserved fruit that contains black tea and preparation method thereof.

Technical scheme of the present invention is as follows:

The present invention at first provides a kind of green plum preserved fruit that contains black tea, and its composition of raw materials is counted by weight: 100 parts in green plum fresh fruit, 30～50 parts of white granulated sugars, 8～10 parts of salt, 1～5 part of black tea, 0.5 part in alum.

The present invention also provides the described preparation method that contains the green plum preserved fruit of black tea, and technological process is: the desalination → sugaring → black tea seasoning of selecting materials → punch → rinsing → salt pickles → dry → flood → drain, dry → pack.

The concrete steps of described preparation method are as follows:

1) selects materials: select ripe very likely verdant, big or small even, fresh green plum as raw material, reject junk, soft flat bad fruit;

2) punching: some trickle apertures processing of punching on green plum surface thorn;

3) rinsing: punching afterwash;

4) salt is pickled: pickle and frontly first salt and alum are mixed, pickle in pickling cylinder according to the method for one deck green plum one deck salt;

5) dry: pickle after 48-72 hour the green plum taking-up is dried, obtain plum fruit salt base semi-finished product;

6) dipping desalination: plum fruit salt base semi-finished product are immersed 12-24 hour rinse salinity in the clear water;

7) sugaring: the ratio in per 100 weight portion green plums adding white granulated sugar, 15 weight portions, the desalination plum that step 6) obtains is really immersed in the syrup, the water yield really is advisable just to flood plum; Immersion was left standstill motionless in rear front 2 days, needed stir every day, and added 1-2 weight portion white granulated sugar every day again in 7 days subsequently; Every 3-5 days stir, and add 1-2 weight portion white granulated sugar thereafter; During to 40 days, will remain white granulated sugar and all add, and then keep leaving standstill, the whole process of sugaring takes 2 months, and the fruit of the plum behind the sugaring and syrup are placed the decompression pot in the lump;

8) black tea seasoning: the black tea of 1-5 weight portion is mixed black tea infusion with boiling water, add in the decompression pot plum fruit behind sugaring, syrup boiling 2～4 hours;

9) drying: after boiling finishes plum really taken out and drain syrup, tea juice, and place baking oven, adopts 65-70 ℃ of temperature, dry by the fire when water content reaches 20-25% and come out of the stove, cool off, be finished product.

10) packing.

The present invention utilizes the millet paste seasoning in green plum preserved fruit process, and the one, utilize the color and luster of tea to make green plum preserved fruit color more red gorgeous glossy, the black tea flavour makes green plum preserved fruit local flavor abundanter, and mouthfeel is more sweet and tasty.The 2nd, in conjunction with the two nutrition, health care of green plum and black tea, fully green plum and black tea reach nutrition and health care, anti-cancer hypoglycemic, eliminate effect tired, that delay senility the effect of human body.

The specific embodiment

1. select materials: select ripe very likely fresh green plum verdant, of uniform size as raw material, reject junk, soft flat bad fruit;

2. punching: adopt special-purpose punching acanthopore machinery some trickle apertures on the thorn of green plum surface, be conducive to the compositions such as salt, sugar, tea juice and enter pulp;

3. rinsing: after the punching green plum is cleaned;

4. salt is pickled: every 100kg green plum needs salt 8～10kg, pickles frontly first salt and 0.5kg alum to be mixed.Method according to one deck green plum one deck salt is pickled in pickling cylinder;

5. dry: pickle after 48-72 hour green plum really taken out and dry, be plum fruit salt base semi-finished product.Visual following process demand is taken as required, and the semi-finished product that do not have in time to process also can be comparatively long time stored;

6. dipping desalination: before the sugar system plum fruit salt base is immersed 12-24 hour rinse salinity in the clear water;

7. sugar is made: the ratio in every 100kg green plum adding white granulated sugar 15kg, the desalination plum is really immersed in the syrup, and the water yield really is advisable just to flood plum.Immersion was left standstill motionless in rear front 2 days, needed stir every day, and added the 1-2kg white granulated sugar every day again in 7 days subsequently.Every 3-5 days stir the plum fruit, and add the about 2kg of white granulated sugar, during to 40 days, will remain white granulated sugar and all add thereafter.Whole curing process takes 2 months.Behind the sugaring plum fruit and syrup are placed decompression pot boiling in the lump;

8. black tea seasoning: in the boiling process, in the millet paste adding pot with the low and middle-grade black tea allotments of 1～5kg, with the boiling of plum fruit, the millet paste volume is 1～2 times of syrup volume, boiling 2～4 hours;

9. drain (oven dry): after boiling finishes plum really taken out and drain syrup, tea juice, and place baking oven, adopt 65-70 ℃ of temperature, dry by the fire when water content reaches 20-25% and come out of the stove;

10. pack: the tea plum after the oven dry can be packed according to dimension.

It is low that product contains sugar, sugar content about 30%, and for partial desiccation, little moist smooth surface arranged, pulp is fresh and tender, and meat is fine and smooth fine and close, and sweet mouthfeel is little salty, and the glycol aftertaste of tea is arranged.365 days shelf-lifves,

Claims (3)

1. green plum preserved fruit that contains black tea, it is characterized in that: the described green plum preserved fruit that contains black tea, its composition of raw materials is counted by weight: 100 parts in green plum fresh fruit, 30～50 parts of white granulated sugars, 8～10 parts of salt, 1～5 part of black tea, 0.5 part in alum.

2. preparation method that contains the green plum preserved fruit of black tea as claimed in claim 1, it is characterized in that: the flow process of preparation method is: the desalination → sugaring → black tea seasoning of selecting materials → punch → rinsing → salt pickles → dry → flood → drain, dry → pack.

3. the preparation method that contains the green plum preserved fruit of black tea according to claim 2, it is characterized in that: the concrete steps of described preparation method are as follows:

1) selects materials: select ripe very likely verdant, big or small even, fresh green plum as raw material, reject junk, soft flat bad fruit;

2) punching: some trickle apertures processing of punching on green plum surface thorn;

3) rinsing: punching afterwash;

4) salt is pickled: pickle and frontly first salt and alum are mixed, pickle in pickling cylinder according to the method for one deck green plum one deck salt;

5) dry: pickle after 48-72 hour the green plum taking-up is dried, obtain plum fruit salt base semi-finished product;

6) dipping desalination: plum fruit salt base semi-finished product are immersed 12-24 hour rinse salinity in the clear water;

7) sugaring: the ratio in per 100 weight portion green plums adding white granulated sugar, 15 weight portions, the desalination plum that step 6) obtains is really immersed in the syrup, the water yield really is advisable just to flood plum; Immersion was left standstill motionless in rear front 2 days, needed stir every day, and added 1-2 weight portion white granulated sugar every day again in 7 days subsequently; Every 3-5 days stir, and add 1-2 weight portion white granulated sugar thereafter; During to 40 days, will remain white granulated sugar and all add, and then keep leaving standstill, the whole process of sugaring takes 2 months, and the fruit of the plum behind the sugaring and syrup are placed the decompression pot in the lump;

8) black tea seasoning: the black tea of 1-5 weight portion is mixed black tea infusion with boiling water, add in the decompression pot plum fruit behind sugaring, syrup boiling 2～4 hours;

9) drying: after boiling finishes plum really taken out and drain syrup, tea juice, and place baking oven, adopts 65-70 ℃ of temperature, dry by the fire when water content reaches 20-25% and come out of the stove, cool off, be finished product;

10) packing.